By the way, the situation came out the way that someone who usually doesn't cook took it over, and we ended up having a very tasty chili sin carne. I had to do zero kitchen work.
I'm organizing food for a meeting with friends.
First step: get everyone (or at least one person per family/partnership/polycule) into the same chat.
Second step: Find out dietary requirements (e.g. intolerances, roughly acceptable spice levels, strong dislikes, vegan/vegetarian).
Third step: gather ideas and run them by the group.
Fourth step: have someone shop for the ingredients because we might be about 6 plant eaters and I'm not going to drag that much food to the venue without a car.
It seems that the fiber content has a lot to do with the feeling of satiety I can get from whole-grain bread (and whole-geain noodles and brown rice).
I have a weird relationship with bread. I like to have some of it in the house as a staple, especially for quick meals, but the bread at local bakeries doesn't satisfy me. (Sorry, local bakeries!) And I have come to prefer oats with fruit for breakfast.
The only bread that satisfies me is full whole-grain, preferably with some rye in it, and now I've sent my wife (a biochemist, among other things) down a rabbit hole about the reasons.
Because I've been thinking about this - how much time do you spend on an average day on everyday cooking?
For me, it's about an hour, I estimate. I cook some lunch (unless there are leftovers) and dinner nearly every day. I eat mostly plant-based. I wonder if that's a realistic time budget or if I'm just being extra.
Chickpea cooking success!
This will require more planning, but I'm willing to go that extra half mile.
Supposedly, cooking beans from scratch also has a smaller ecological footprint. I don't remember where I heard this, though.
I won't always have the spoons for it, so canned stuff still has its place in my pantry.
I'll make some hummus from this batch; let's see how the taste differs from canned chickpeas!
Say, kitchen (and adjacent foodiverse): if I wanted to buy a blender that is powerful enough to blend nut butters, but not spend an arm and a leg for it - what features or specs should I look for?
I have a mini food processor/immersion blender in my kitchen, but sometimes I feel like I'm demanding too much of the poor thing.
So today I finished work on the first version of my menu plan generator. I think there's a lot that could still be improved/made more flexible, and it could be internationalized, but... it's good enough for my purposes. And it produces nice #LaTeX output now.
(That generator was originally an idea of my wife, and then I took it over and refactored it.)
I made sunflower seed butter a week ago or so. A bit of work, but sooo tasty, and in the end, the recipe is simple:
1. Roast sunflower seeds in a pan. Oven roasting would probably work as well. I took 100 g, but that's a very small batch.
2. Dump them into a blender with a tiny pinch of salt. Blend away until a smooth paste forms.
3. Fill into a clean jar, store outside of the fridge.
my adventures in cooking. ovo-lacto-vegetarian on a slippery slope into veganism.
All about food, friends, cooking and community.